Fried Amoy Vermicelli

Name: Fried Amoy Vermicelli
Yield: Serves 2 for Lunch
Cuisine: China
Ingredients: 600 ml (21 fl oz/2½ cups) chicken stock (or mushroom soaking liquid and water); 5 ml (1 tsp) peanut or vegetable oil; 2.5 ml (½ tsp) tapioca or potato flour; 52.5 ml (3½ tbsp) peanut or vegetable oil; 6 spring onions, trimmed, halved lengthways then cut into 5 cm (2 in) sections; 6 medium dried Chinese black mushrooms, reconstituted in 300 ml (10 fl oz/1¼ cups) water, cut into very thin slivers; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 450 g (1 lb) Chinese celery cabbage (Chinese leaves), shredded crossways; 2.5 ml (½ tsp) or salt to taste; 5 ml (1 tsp) Shaoxing wine or medium dry sherry; 6 turns black peppermill; 10 ml (2 tsp) thin or light soy sauce; 475 ml (16 fl oz/2 cups) vegetable oil for deep-frying; 15 ml (1 tbsp) water; 1.5 ml (¼ tsp) salt; 115 g (4 oz) trimmed lean pork, cut into matchstick-sized strips; 170 g (6 oz), or 3 plaits dried Amoy wheat flour vermicelli

Preparation info

Serves
2
for Lunch

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

These dried cotton-threadlike noodles, handmade and plaited into thin cakes, come from Amoy, Fujian Province, hence their name. They are very popular in Taiwan and Singapore, as there are many Chinese of Fujianese origin living there. The key to this dish lies in very quickly deep-frying the vermicelli so that they become neither lumpy nor mushy. This can be done hours, or even a day, in advance, as long as they are kept from going rancid.

Ingredients

Asia
China
Singapore
Taiwan
Main course
Lunch

Ingredients

Method